These Gluten Free Banana Blueberry Muffins are tender, moist, & finished with a sweet, crisp topping. A flavor filled, gluten free, muffin you have to bake!
- 1 3/4 cup gluten free 1 to 1 flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed bananas (about 3 medium)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 tablespoon gluten free 1 to 1 flour to toss with the blueberries
- 1 1/2 tablespoons turbinado sugar
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Preheat oven to 400 degrees and line a muffin pan with baking cups.
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Add eggs, mashed bananas, buttermilk, and vanilla and beat until combined.
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With a wooden spoon, stir the dry ingredients into the wet ingredients until just combined.
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In a small bowl, toss the blueberries with 1 tablespoon flour until well coated.
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With a rubber spatula, gently fold the blueberries into the batter.
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Divide the batter evenly among the prepared baking cups. Sprinkle the turbinado sugar over the tops of the muffins.
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Bake for 20-25 minutes, or until a pick inserted in the center comes out clean.
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Allow the muffins to cool in the pan, for 5 minutes, before removing to a wire rack to cool completely.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Lining your muffin pan with baking cups works better than greasing the pan. The baking cups help the muffins keep their shape when you remove them from the pan. The baking cups also make storing and transporting the muffins easier.
- When adding the dry ingredients to the wet ingredients, be careful to not over mix the batter. Over mixing can lead to muffins that are tough.